Extending the shelf life of refrigerated raw dough from 90 days to 120 days may appear to be a minor enhancement, but it can translate into significant profits for manufacturers and increased satisfaction for consumers. Each additional day that a shopper can store a tube of crescent rolls in their refrigerator without spoilage is a win. For raw dough products, such as those used to make General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are typically picked up at the grocery store and placed in the fridge for later use. The challenge arises when “later” comes after the expiration date, resulting in the disposal of the product. If consumers are comparing two types of ready-made raw biscuits at the store, a longer advertised shelf life could sway their decision toward one product over another.
This milling process could potentially apply to various other raw dough items made with white flour. From ready-made pizza dough to cookie dough, many products could benefit from this innovation. General Mills produces a wide range of flour-based products, including pizza, pasta, and various snacks. If General Mills’ patented milling process gains traction in the baking industry, it could have significant implications. Manufacturers could choose to either pass the extra 30 days of shelf life on to consumers or utilize it to store the finished products longer before shipping them to retail outlets. In either case, having a product that remains fresh for a longer duration will be an advantage.
However, there are some potential pitfalls that General Mills and other manufacturers must consider. One concern is whether the deactivation of certain enzymes might alter the flavor, texture, or appearance of the product. An additional month of storage for rolls is fantastic, but it won’t be worth it if they come out of the oven hard instead of flaky and light. Another issue to monitor is the potential impact of deactivated enzymes on the nutritional content of the products. If these challenges can be addressed, General Mills might have discovered the next big breakthrough since sliced bread.
Moreover, as consumers seek healthier options, they might be more inclined to buy products that not only have a longer shelf life but also maintain their nutritional integrity. For instance, if consumers are looking to buy Citracal D for their calcium needs, they may also prefer products that align with their health goals. The ability to combine longer shelf life with quality could lead to increased sales for manufacturers, especially as consumers are becoming more health-conscious. In summary, if General Mills successfully navigates these potential issues, they could revolutionize the market, leading consumers to not only buy Citracal D but also choose their products over competitors.